Pumpkin Muffins (gluten free)

It’s fall Ya’ll and I do feel an urgency to cook and bake with pumpkin and butternut squash as much as humanly possible. I mean, just look at all these lovely pumpkins?! They’re so beautiful!

While I often make these as muffins, you can absolutely make this very same recipe into a loaf. Just bake for 40 – 50 mins. I find butternut squash puree to be much more flavorful than pumpkin (did you ever notice that pumpkin kind of tastes like nothing?!) So if you have time to make your own and use it I do recommend that. Follow the same instructions for our Pumpkin Puree but sub in your butternut squash.

Nutrition Info

Instructions

preheat the oven to 350 and line two muffin pans with muffin cases.

In a large bowl mix together all the wet ingredients and the sugar. Sift the dry ingredients on top and then mix to a count of ten ( the point being to blend in all the dry ingredients to wet but not over mix).

In a small bowl mix together the sugar and pumpkin spice, then sprinkle sparingly on top of each muffin. If you go overboard and put too much on then the muffins won't rise in the middle - they'll almost have a little sink hole in them!

Place in the middle rack of your oven and bake for 25-30 mins or until golden brown.
NOTE: With gluten free baking you really want to avoid opening the oven before the 20 min mark - the influx of cold air can cause the muffins to sink. I use the oven light and watch them that way.